Salted Caramel Dark Chocolate Cookies
Makes 16-18 (big) cookies
½ cup (115g) unsalted room temp butter
½ cup (100g) sugar
½ cup (100g) packed light or dark brown sugar
1 large egg, room temp
1 tsp vanilla
1 cup (125g) all-purpose flour
2/3 cup (58g) cocoa powder
1 tsp baking soda
1/8 tsp salt
2 tbsp (30mL) milk
1 ½ cup (270g) Dark Chocolate Chips
16-18 chocolate coated caramels like Rolo’s or Caramilk’s *minis are better
Coarse Sea Salt
Cream butter on medium speed, about 20 sec.
Add the sugars and continue beating on medium speed until light and fluffy
Beat in the egg and vanilla
In a separate medium bowl sift flour, cocoa powder, baking soda and salt.
Slowly add to the wet ingredients, dough will be very thick and sticky
Stir in the milk, then fold in the chocolate chips
Chill 1-2 hours
Preheat oven to 350˚F. Line a baking sheet
Take 2 tbsp of chilled dough and wrap it around a caramel candy making sure all the edges are sealed. Sprinkled with sea salt.
Bake 12-13 min. Cookies will appear undone and very soft. Allow to cool 5 min before transferring to a wire rack.
*Can chill dough up to 3 days. Can freeze dough or cookies for up to 3 months. Bake from frozen for 1 extra min.
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